TOSS 2 cups berries with remaining sugar and flour; spoon over cream cheese mixture to within 1/2 inch of edge.

BAKE 40 to 45 min. or until toothpick inserted in center comes out clean. Run knife around rim of pan to loosen cake; cool before removing rim. Spoon remaining berries over cake. Serve topped with COOL WHIP.

This recipe is so fresh and quite tasty! Every time I've made it people rave about it!

ryuo

posted:

6/14/2006

It was really good...the cake was also very delicious and not too sweet at all which worked well with the berries which i originally thought would be tart

Stephmk

posted:

6/4/2006

Very easy to make. The dough is a little tough to work with and spread in the pan, but otherwise quick to make. Good lemon flavor, nice and light for summer-everyone loved it! Mine came out just like the picture! I used blackberries too since raspberries were a little pricey still, you could use almost any berry.

a cook

posted:

5/22/2006

This was so simple to put together and looked as pretty as the picture too!

a cook

posted:

5/21/2006

I thought this recipe looked great, but it didn't taste very good. The cake didn't rise as much as it appears in the picture. The outside was very hard and the inside was very wet. It was hard to tell when it was done, every time I put the toothpick in the center it came out wet and I did not want to over cook it. I'm not sure what went wrong. It may have been that the baking soda I used expired 5 months ago, or that I might have over mixed. I did not finish reading through the instructions when adding the flour. So I ended up adding the sour cream after adding all the flour and baking soda. Whatever it was, the flavor was not that great. I prefer making yellow cake from the box with whipped cream and berries on top. Much easier and much tastier.

a cook

posted:

5/14/2006

this recipe was great! i made it for mother's day for my grandma's and mom and they loved it!

bholley718

posted:

5/11/2006

I noticed comments that said it was light - far from my experience. I used plain flour but ended adding some baking powder because of the amount of batter. Should I have used self-rising flour? Please comment if possible. Thank you.

terrij77

posted:

5/9/2006

This is an excellent low-cal summery dessert! It's not too hard to make but you do have to know how to separate an egg. :-) Because of the price of fresh fruit, I used 1 pt. of rasberries, 1 pt. blueberries & 1 bag of frozen mixed berries. The recipe was a little "juicy" but delicious. I thought this was going to be a cheese cake but it wasn't--it was a very moist, light cake. My family loved it!

jenrocha

posted:

4/26/2006

THis was delicious, very light and the lemon zest adds a really nice flavor. However it doesn't keep at all, the cake gets very mushy, so I would prepare the day you plan to serve it.